Potato Peas Curry


Potatoes - 3 large (boiled, cubed and refrigerated for a couple of hours)

Onions - 2 1/2 large, finely chopped

Tomatoes - 2 1/2 large, chopped

Tomato ketchup - 2 Tbs

Frozen peas - 1 1/4 cups

Ginger garlic paste - 2 tsp

Coconut oil - 4 Tbs

Cumin seeds - 1/2 tsp

Mustard seeds - 1/2 tsp

Turmeric powder - 1/2 tsp

Red chillie powder - 1 tsp

Garam masala - 1 tsp

Cumin powder - 1 1/2 tsp

Curry leaves for garnish


Place kadai or a heavy pot on medium heat. Add 4 Tbs of oil.

Add mustard seeds and cumin seeds and let splutter.

Add chopped onions and ginger garlic paste and sauté until golden brown in colour.

Add chopped tomatoes and a splash of water. Cover and cook until the tomatoes become pulpy. Add ketchup and other spices and mix well. Let simmer for a few minutes with the lid on.

Add potatoes, frozen peas and salt to taste. Simmer until peas is cooked and the gravy is no longer watery.

Garnish with curry leaves. Serve hot with rice or roti.